Say “cheese” but mean something different. A staple of our vegan kitchen, both “cheeses” use the same ingredients: almonds. The uncooked mixture is our house ricotta; the baked mixture is our feta, which makes a stunning appetizer. Either version can be added to other dishes for a satisfyingly cheesy texture and flavor. Because the feta can be frozen (see notes), we usually make a double batch.
Prepare in advance
1 cup whole almonds, soaked in cold water for 24 hours